The Best Chinese Stir Fry Beef with Ginger & Spring Onion

Hey foodies, welcome back to Uncle Kelvin. Today we're making a Chinese classic, stir-fried beef with ginger and spring onion. It's quick, packed with flavour and super easy once you know a few key tips. We are using 3 sticks of spring onion, cut into 1 inch pieces. 2 pieces of ginger, about thumb size, peeled and sliced. 5-6 cloves of garlic. And 2 onions. It's optional but we think they make the dish taste better. We've got 1.3kg of beef here but we are only going to use about 250g for the dish. First, give the beef a quick rinse to remove any excess blood. If you've bought a large block like this, don't worry, we'll show you step by step how to break it down properly and share some cutting techniques. Now, cut the meat following the natural muscle lines to separate it. You'll spot some white bits here. These are connective tissues like fat, sinew and a shiny layer called silver skin. Silver skin stays tough and chewy even after cooking, so we always trim it off. Trust me, your teeth will thank you. Once that's cleaned up, cut the beef into small bite-sized pieces. A key tip is to slice against the grain, which means cutting across the meat fibres at 90 degrees. This shortens the fibres and keeps the meat nice and tender when cooked. And here's how you can handle a small, awkward piece at the end. We will use the rest of the beef in other dishes, so stay tuned, like the video and subscribe to see what's coming next. Now to tenderise the beef. We are aiming for beef that's tender but still firm enough to hold its shape when cooked. You may need to adjust depending on the cut, but here's a good starting point for 250g of beef. Add ¼ tsp of tenderiser. Halve it for tender cuts like sirloin or fillet. ¼ tsp of salt. White pepper. ¼ tsp of chicken stock powder. ½ tbsp of potato starch. Around 4 tbsp of water. And ½ tbsp of cooking wine. Then add it to the beef. And ¼ tsp of sesame oil. Cover it and let it sit for at least 45 minutes. For the sauce, 1 tbsp of dark soy sauce. 1 tbsp of soy sauce. White pepper. ¼ tsp of chicken stock powder. 1 tbsp of oyster sauce. 1 tbsp of cooking wine. Sesame oil. And 1 tsp of potato starch. Start by blanching the beef. Add it to some boiling water until it's just about cooked. Then remove and drain well. Make sure there's no water left on the beef before stir frying. Then heat your pan over medium high heat and add some oil. Add onions. Stir fry for about a minute. Then add the ginger for another minute. Next the garlic. Followed by the beef. Add some cooking wine to boost the flavour. Then toss in the spring onions. Pour in your sauce. And stir everything together until well coated. Finally, add some sesame oil. And that's it. Stir fried beef with ginger and spring onion. If you enjoyed this recipe, don't forget to like, subscribe, hit that bell icon and drop a comment. We read every single one. We've got lots more recipes coming your way here on Uncle Kelvin. Thanks for watching and happy cooking.